Baking chicken pasta

Stage 1
Heat 2 tablespoons of oil in a skillet over medium intensity and sauté the onion over low intensity for 10-12 minutes. Add the garlic and stew drops and cook for 1 min. Add the tomatoes and sugar and season to taste. Stew revealed for 20 minutes or until thickened, then mix with the mascarpone.

Stage 2
Heat 1 tablespoon of oil in a nonstick skillet. Season the chicken and broil for 5-7 minutes or until cooked through.

Stage 3
Heat the stove to 220C/200C fan/gas 7. Cook the pen adhering to the directions on the bundle. Channel and blend in with the leftover oil. Place the pasta in a medium-size ovenproof dish. Add the chicken and pour over the sauce. Top with cheddar, mozzarella, and parsley. Heat for 20 minutes or until brilliant and effervescent.

4 tablespoons of olive oil
1 onion finely hacked
2 garlic cloves, squashed
¼ teaspoon stew drops
2 jars of 400g cleaved tomatoes
1 teaspoon caster sugar
6 tablespoons of mascarpone
4 skinless chicken bosoms, cut into strips
300g penne
70g mature cheddar, ground
50g of ground mozzarella
½ little pack parsley, finely slashed

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